This month, Kavey Eats has joined forces with Belleau Kitchen for a Bloggers Scream For Ice Cream – Random Recipes mashup.
Which means that I had to follow instructions to randomly pick one of my cookery books and then randomly pick an ice cream (or sorbet, froyo or other frozen treat) recipe. Rather than trying to make a single pile of all my books so I could pick a book with my eyes closed, I asked Pete to grab a book at random (because, unlike me he, doesn’t know by heart the colours, fonts and titles of most of the collection).
The first two books didn’t have a single ice cream recipe to offer but third time lucky he picked Divine Heavenly Chocolate Recipes with a Heart by Linda Collister. The recipe we ended up with is definitely more to Pete’s taste than mine but that seems fair, since there’s still a little matcha ice cream and yuzu ice cream in the freezer, both of which are much more to my taste!
It’s a gorgeous, incredibly smooth and creamy ice cream with a really fantastic mouth feel but, as you can imagine, the white chocolate makes it rather sweet. I grabbed my pot of raspberry powder to give it a little fruity tartness plus instant visual bling. Perfect!
Scroll down for recipe.
Making Custard in an Optimum 9400 Power Blender
I’d already seen custard made in a blender, when my friend Monica made some in her Vitamix. I was really impressed with the speed and simplicity, but put off by the Vitamix Pro 500’s £600 price tag. I had also been bowled over by the Thermomix I was loaned for a couple of months – it has a much wider range of functions including an internal weighing scale and cooking element but is twice the price of the Vitamix! Australian brand Froothie have recently launched in the UK and their Optimum 9400 blender is £329 – still a hefty price tag but significantly less than the alternatives.
In terms of performance, it compares well with Vitamix Pro 500 – the motor is 50% more powerful (2,238 watts against 1,492 watts) which powers the blade to 44,000 rpm against 37,000 rpm. Froothie don’t claim their product is superior – they simply provide a side by side comparison of key specifications. Because I’ve not owned a Vitamix I can’t offer a practical comparison. However, Helen from Fuss Free Flavours is a former die hard Vitamix fan who seems to have been converted after a few weeks playing with her Optimax 9400.
The reason power blenders such as Vitamix and Froothie’s Optimum 9400 are great for making custard is that you can throw all the ingredients in to the blender jug, switch on and gradually ramp up the speed to its highest setting. Simply leave the blender running for several minutes; the speed of the powerful blades generates enough heat to cook the custard. Believe me, after 7 minutes, our custard was steaming hot! And because we had confidence in the power of the blades, we dropped the solid pieces of white chocolate straight into the hot custard and blended again. The Optimum 9400 blades broke the chocolate down quickly and the heat melted and combined it thoroughly into the custard base.
After that, we left the custard to cool down before churning it in our new Sage Smart Scoop ice cream machine – review coming soon.
White Chocolate Vanilla Ice Cream, Served with Powdered Raspberry
Adapted from Divine Heavenly Chocolate Recipes with a Heart to use the power blender method of making custard
- 225 ml milk
- 225 ml double cream
- 4 large eggs
- 60 g caster sugar
- 1-2 tsp good quality vanilla bean paste (or beans scraped from 1 vanilla pod)
- 140 g white chocolate, in pieces
- freeze-dried raspberry powder , to serve (optional)
Place milk, cream, eggs, sugar and vanilla beans into a power blender. Switch on and increase speed to full, then leave running for 6-7 minutes. This will create a steaming hot cooked custard.
Carefully drop in the white chocolate and blend again briefly to melt and combine chocolate into the custard.
Leave custard to cool.
Once cool, churn in an ice cream machine until ready or transfer to freezer container and freeze until required.
To serve, a sprinkle of freeze-dried raspberry powder really lifts the white chocolate vanilla ice cream, visually and on the palate.
Check out the challenge and join in!
I used beans scraped from fresh vanilla pods provided by Panifolia, a retailer of high quality Mexican vanilla.
The freeze-dried natural powdered raspberries are from Sous Chef, a specialist online food and equipment retailer.
Kavey Eats received vanilla pods from Etienne Besse at Panifolia, freeze-dried raspberry powder from Sous Chef, a Heston Blumenthal Smart Scoop review machine from Sage Appliances and an Optimum 9400 blender from Froothie. Kavey Eats is a member of the Froothie brand ambassador programme, but under no obligation to share positive reviews. All opinions published on Kavey Eats are 100% honest feedback.
Special Offer: For an additional 2 years warranty free of charge on any Optimum appliance purchased, follow this link, choose your Optimum product and enter coupon code “Special Ambassador Offer” on checkout.